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First, fill a large nonstick skillet with water, and bring it to a boil. Add the noodles, and stir for four to six minutes until tender. Drain and rinse the noodles with cold water, and put them in a large bowl. In a small bowl, mix the Shao Hsing or sherry with 4 teaspoons of the black bean-garlic sauce, 1 tablespoon of soy sauce, 2 teaspoons of brown sugar and 2 teaspoons of cornstarch, and set it aside.

Heat 2 teaspoons of oil in the skillet on medium-high heat, and then reduce the heat to medium. Add 1 teaspoon of ginger, stir-fry for 30 seconds, and add in the onion. Cook for another one to three minutes until it softens. Add the stir-fried vegetables and 1/4 cup of water, cover the mixture, and let it cook for two to four minutes, stirring occasionally until the vegetables are tender-crisp. Empty the pan into the bowl with the noodles, and wipe it dry.

Add 2 more teaspoons of oil to the skillet on medium-high heat, and add the steak. Cook the steak until browned, and add the sauce to the pan, allowing it to thicken slightly. Add the noodles and vegetables back into the pan with 1/4 cup of water. Stir-fry everything together for two more minutes, and serve.